Creole Potato Salad

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Every summer BBQ deserves a good potato salad. This one is on our agenda for the weekend, how about you? Creole potato salad, by the way, hails from Louisiana where people are never too far from their Tony Chachere’s or Zatarain’s. The distinguishing feature of creole potato salad is “creole mustard”, which has a unique spicy taste with chiles, molasses, and herbs. I was able to find a jar at our local Raley’s grocery store here in Sacramento, so I’m guessing that it’s not too hard to find in other parts of the country.

Creole Potato Salad Recipe

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  • Yield: Serves 6-8.

This is a great make-ahead salad, as extra time chilling in the refrigerator helps the flavors sink into the potatoes.

Ingredients

  • 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut in 1 to 2-inch chunks
  • 6 hard-boiled eggs, coarsely chopped
  • 1 small onion, chopped
  • 2 stalks celery, diced
  • 1 green pepper, diced
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup Creole mustard
  • 3/4 cup mayonnaise (less or more to taste)
  • Salt
  • Cajun seasoning, for garnish

Method

1 Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

2 While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers and onion in a large bowl.

3 While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

4 Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste. Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning.

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Links:

Zatarain's Creole Mustard
More Creole potato salad recipes on Food Blog Search

Showing 4 of 20 Comments

  • sara

    Is there anything I can substitute for the vinegar? Im allergic. :-/

    Try lemon juice. You need some acidity. ~Elise

  • walkererica

    Before my mom usually made us a bit same recipe us yours Elise. And, it does taste great. Ohh, i miss my mom.
    I’d like to try your recipe for my kids. I know they’ll love it.

  • kathy cantrell

    My husband and I are big potatoe salad lovers, but we can’t get any of the five grandchildren we live with to like it. But this one might get them to change their mind. My daughter-in-law said this one she might make too. Due to me being unemployed like the rest of the country we all live together and are always looking for inexpensive sides to add to meals. So any ideals are greatly appreciated….Thanks G-ma Kathy

  • Jenious

    What a delightful way to spruce up an original. As I can’t eat green peppers, I’m curious if there is another ingredient I may add that would serve a suitable substitution? Thanks!

    You can skip them, or add a couple tablespoons of chopped fresh parsley. ~Elise

  • Kwai Chang Caine

    The Creole potato salad recipe sounds great because I really dislike common, everyday potato salad. I noticed the recipe called for Creole mustard, which I have never seen in my regular grocery store, so I did a search and found several sites that describe how to make ½ cup of Creole mustard with 8 Tbs dijon mustard, ½ tsp Worcestershire sauce and a couple of shakes from the Tabasco bottle, but what I also found was a recipe for Cajun mustard that sounded like it would make for a much more interesting potato salad. I thought this would add a little more spice to the potato salad, and I just love spice!

    2 oz dry mustard
    1 Tbs cornstarch
    ¼ cup water
    1 clove garlic, minced
    3 Tbs cider vinegar
    1 Tbs honey
    1 Tbs crushed red pepper
    1 tsp dried oregano
    1 tsp ground cumin
    1 tsp dried thyme
    1 tsp coarse black pepper
    1 tsp paprika

    Combine the dry mustard and cornstarch. Gradually stir in 1/4 cup cold water and
    let stand 15 minutes. Stir in the remaining ingredients and mix thoroughly.

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